Butternut Squash, Corn and Leek Gratin

side dish, squash, vegetarian 0 Comments


I can’t believe how long it takes me to post recipes.

Squash is already out of season, but it is my favorite vegetable (in all verities) so I figure why not share a few more as well share a few more wonderful squash recipes…
Gratins are great to make when cooking for a crowd! Delicious, hot, cheese, savory and can be made ahead, everyone wins!

This recipe is adapted from one of my favorite vegetable cookbooks!
Fast, Fresh and Green, By Susie Middleton
Ingredients:
1 T unsalted butter
1 cup bread crumbs
1 T EVOO
salt
1 medium leek, diced, white and light green parts
1 clove garlic minced
2 ears corn kernels
fresh black pepper
1/3 cup heavy cream
1/3 cup vegetable broth
1/2 lemon zest
1 t thyme fresh, chopped
2 1/2 cups butternut squash, cubed
1/3 cup parmesan cheese
Preheat 400
Grease a shallow dish, about 5-6 cups, with 1/2 t of butter
In a small bowl combine the bread crumbs, olive oil and a pinch of salt, set aside
In a bowl, combine the heavy cream and broth
Add the lemon zest, thyme and salt and ground pepper, set aside
In a medium skillet melt the remaining butter over medium low heat.
Add a pinch of salt and the leeks, cook, stiring until softened, about 5 minutes
Add the garlic
Add the corn and fresh pepper and salt, stir well, cook 2-3 minutes
Remove the pan from the heat and allow to cool for a few minutes
Add the squash to the corn/leek mixture and mix well
Transfer to the gratin dish and spread evenly
Sprinkle with Cheese
Pour the liquid mixture evenly over the vegetables
Sprinkle with bread crumbs
bake for 40-45 minutes, until it is a deep golden and the squash is tender.
The juices will be bubbling below the surface of the vegetables, leaving brown bits of heaven in a line around the edges of the pan.
Yuuuum enjoy! I know you will!

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